Sometimes you just want Breakfast... at eight o' clock at night... so hey, why not? My Mate helped with this, I did the omelet there, stuffed with LOTS of cheese and I spiked the gravy with some chipotle tabasco sauce for a little extra flavor and kick.

Bacon is... bacon!

Biscuits smothered in gravy.

A little Paprika on top for color.



I don't really have a recipe here to offer but I can offer a little omelet making advice with this post.

You want a non-stick pan, and the best ones I personally find are Teflon, cheap teflon pans... Why? Well, make it a pan you ONLY use for Omelets and Crapes and you are okay. Only use silicon utensils with it and it should last you a long time without scraping off, and give you really easy to work with omelets.

I start with a nice hot pan with either cooking spray, butter, or a little olive oil spread around within it. Usually I'll dab up excess with a paper towel and spread it around if using oil.

You want your pan good and hot, but not SUPER hot.

I pour in the egg mixture and I immediately move it around a little. This scrambles the bottom a little and gives us a more developed and supported base, with a little more thickness to it.

I then put a lid on it for about ten to twenty seconds.

Lightly I use a spatula to lift up the edges as I roll the pan around, getting the excess egg off the top of the omelet and under.

Let it sit a moment and, now is a great time to flip IF you want to flip. Sometimes I do, sometimes I don't, depends on how I feel.

If you don't mind your egg a little undercooked, go ahead and add in fillings, cover and sit for twenty or so seconds. Slide gently off pan onto plate with one edge and fold over using pan to close up omelet.

And Done!

If you want to get a little fancier you can do a Tri-fold omelet which is my favorite, but I failed in this picture as I did a flip and I didn't get a full and proper flip so I had a bad edge.

Start by flipping over one edge about a third of the way onto the omelet while in the pan. Add fillings. Slide omelet onto plate and fold over as you do so by turning pan. This creates a taller, thicker omelet by having three folds, it also holds heat a little better.

So, enjoy some breakfast!